Midnight Soup
DIFFICULTY
easy
easy
RATING
COOK TIME
120 mins
120 mins
TOTAL TIME
120 mins
120 mins
Ingredients
Servings:
4
- 4 Onions
- 4 TABLESPOONS Oil
- 500 g Beef goulash
- 1 tin(s) (70 g) Tomato paste
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 7-10 Tbsp Sweet peppers
- 1/4 l dry red wine
- 3/4 l clear broth (instant)
- 1 Bay leaf
- 1 can(s) (425 ml) peeled tomatoes
- 1 jar (160 g) Silver Onions
Directions
- 1
Onions peel, halve and cut into slices. Heat the oil and fry the meat thoroughly all around. Add onions and fry briefly. Stir in tomato paste and braise everything well. Season with salt, pepper and paprika.
- 2
Add red wine, stock, bay leaf and the tomatoes with juice. Bring the soup to the boil once, then cover and cook over medium heat for about 1 1/2 hours. Drain the silver onions. Add to the soup 5 minutes before the end of the cooking time and heat up with it. Season to taste again
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